In the bowl of a food processor, combine 1 x 400g tin of chickpeas, 1-2 garlic cloves, 4 tbsp extra-virgin olive oil, the juice of 1 lemon, 2 tbsp tahini, 1 tsp ground cumin and some salt and black pepper. Whizz until smooth and creamy, adding 1-2 tbsp water if needed to achieve your desired consistency. Transfer to a bowl. Store in an airtight container in the fridge for up to one week. Drizzle with extra-virgin olive oil and sprinkle with paprika before serving.